差示扫描量热法在蜂蜜掺假鉴别中的应用

doi:10.3969/j.issn.1000-5641.2025.04.013

华东师范大学学报（自然科学版） ›› 2025, Vol. 2025 ›› Issue (4): 124-133.doi: 10.3969/j.issn.1000-5641.2025.04.013

• • 上一篇

差示扫描量热法在蜂蜜掺假鉴别中的应用

柴明霞¹(), 吕梦瑶², 张明潮¹

1. 青海大学省部共建三江源生态与高原农牧业国家重点实验室, 西宁　810016
2. 青海大学化工学院, 西宁　810016

收稿日期:2023-10-20 接受日期:2025-02-21 出版日期:2025-07-25 发布日期:2025-07-19
作者简介:柴明霞, 女, 副教授, 研究方向为热分析仪器测试技术. E-mail: cmxwsg@163.com
基金资助:
青海大学实验教育教学项目 (SYJG202209)

Application of Differential Scanning Calorimetry in honey adulteration

Mingxia CHAI¹(), Mengyao LYU², Mingchao ZHANG¹

1. State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining　810016, China
2. College of Chemical Engineering, Qinghai University, Xining　810016, China

Received:2023-10-20 Accepted:2025-02-21 Online:2025-07-25 Published:2025-07-19

摘要/Abstract

摘要：

选取青海省内及周边地区生态绿色产品洋槐蜂蜜、百花蜂蜜、白刺蜂蜜、油菜蜂蜜、枸杞蜂蜜及常用掺假成分果葡糖浆和麦芽糖浆, 做出了不同掺假量的差示扫描量热 (DSC) 曲线. 结果表明, 用DSC法鉴别蜂蜜掺假, 可以通过重点分析 –65 ~ –20 ℃范围内的升温段和降温段的玻璃化转变温度来实现, 而分析50 ~ 110 ℃范围内的吸热峰分布, 可以对鉴定结果起到较好的辅助作用.

关键词: 蜂蜜掺假鉴别, 差示扫描量热法, 果葡糖浆, 麦芽糖浆

Abstract:

This study explored the feasibility of applying Differential Scanning Calorimetry (DSC) to identify adulteration in five honey samples from Qinghai and neighboring regions. Adulterated samples with adulteration levels (syrup mass/honey mass) ranging from 0, 0.05, 0.1, 0.15, $\cdots $, to 0.95 were prepared using fructose-glucose syrup or maltose syrup as adulterants. DSC curves were generated to analyze the relationship between DSC signals and temperature. SPSSPRO software was used for modeling, employing a stepwise regression method to establish models for the glass transition onset (T_g0) and midpoint (T_gm). Significance analysis revealed the following: for nitraria honey adulterated with fructose-glucose syrup, the significance level exceeded 0.05. When adulterated with maltose syrup, the T_gm during the cooling phase showed a significance level > 0.05. For goji berry honey adulterated with fructose-glucose syrup, T_gm in the cooling phase was also a key parameter. For other samples, T_g0 and T_gm during the heating phase demonstrated strong significance. These results indicate that combining DSC data with modeling methods is efficient and accurate for honey adulteration identification. However, no consistent patterns were observed among different honey types.

Key words: identification of honey adulteration, Differential Scanning Calorimetry (DSC), fructose syrup, maltose syrup

中图分类号:

柴明霞, 吕梦瑶, 张明潮. 差示扫描量热法在蜂蜜掺假鉴别中的应用[J]. 华东师范大学学报（自然科学版）, 2025, 2025(4): 124-133.

Mingxia CHAI, Mengyao LYU, Mingchao ZHANG. Application of Differential Scanning Calorimetry in honey adulteration[J]. J* E* C* N* U* N* S*, 2025, 2025(4): 124-133.

图/表 4

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参考文献 21

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蜂蜜种类	样品编号
蜂蜜种类	掺果葡糖浆	掺麦芽糖浆
洋槐蜂蜜(A)	A-1—A-20	A-(1)—A-(20)
百花蜂蜜(B)	B-1—B-20	B-(1)—B-(20)
白刺蜂蜜(C)	C-1—C-20	C-(1)—C-(20)
油菜蜂蜜(D)	D-1—D-20	D-(1)—D-(20)
枸杞原蜜(E)	E-1—E-20	E-(1)—E-(20)

蜂蜜种类	线性回归分析结果 (n=20)
		非标准化系数		标准化系数	t	p	VIF	R²	调整R²	F
		B	标准误	Beta	t	p	VIF	R²	调整R²	F
洋槐蜂蜜	常数	–2.069	0.406	0	–5.091	0.000^***	–	0.687	0.670	F = 39.530, p = 0.000^***
	T_gm,FH	–0.067	0.011	–0.829	–6.287	0.000^***	1	0.687	0.670	F = 39.530, p = 0.000^***
	常数	–3.502	0.424	0	–8.268	0.000^***	–	0.854	0.836	F = 49.546, p = 0.000^***
	T_gm,MC	–0.056	0.012	–0.668	–4.875	0.000^***	2.180
	T_gm,MH	–0.033	0.015	–0.314	–2.292	0.035^***	2.180
百花蜂蜜	常数	–0.081	0.014	0	–5.751	0.000^***	–	0.991	0.990	F = 1971.226, p = 0.000^***
	T_g0,FH	0.059	0.001	0.995	44.398	0.000^***	1	0.991	0.990	F = 1971.226, p = 0.000^***
	常数	–3.245	0.555	0	–5.844	0.000^***	–	0.715	0.699	F = 45.067, p = 0.000^***
	T_g0,MH	–0.086	0.013	–0.845	–6.713	0.000^***	1	0.715	0.699	F = 45.067, p = 0.000^***
白刺蜂蜜	常数	–4.524	2.619	0	–1.727	0.101	–	0.168	0.122	F = 3.644, p = 0.072^*
	T_gm,FH	–0.098	0.052	–0.410	–1.909	0.072^*	1	0.168	0.122	F = 3.644, p = 0.072^*
	常数	3.581	1.216	0	2.945	0.009^***	–	0.267	0.226	F = 6.541, p = 0.020^**
	T_gm,MC	0.057	0.022	0.516	2.558	0.020^**	1	0.267	0.226	F = 6.541, p = 0.020^**
油菜蜂蜜	常数	–3.405	1.308	0	–2.604	0.019^**	–	0.537	0.483	F = 9.861, p = 0.001^***
	T_g0,FH	–0.442	0.120	–2.903	–3.697	0.002^***	22.641
	T_gm,FH	0.392	0.127	2.432	3.097	0.007^***	22.641
	常数	–1.647	3.795	0	–0.434	0.670	–	0.537	0.482	F = 9.856, p = 0.001^***
	T_g0,MH	–0.386	0.089	–0.987	–4.344	0.000^***	1.896
	T_gm,MH	0.369	0.101	0.830	3.653	0.002^***	1.896
枸杞蜂蜜	常数	–7.061	3.230	0	–2.186	0.043^**	–	0.556	0.503	F = 10.632, p = 0.001^***
	T_gm,FC	0.035	0.011	0.534	3.138	0.006^***	1.108
	T_g0,FH	–0.134	0.060	–0.380	–2.231	0.039^**	1.108
	常数	–6.546	0.985	0	–6.644	0.000^***	–	0.827	0.807	F = 40.663, p = 0.000^***
	T_g0,MH	–0.398	0.069	–2.198	–5.802	0.000^***	14.108
	T_gm,MH	0.287	0.077	1.422	3.754	0.002^***	14.108
	因变量: 掺假量

差示扫描量热法在蜂蜜掺假鉴别中的应用

Application of Differential Scanning Calorimetry in honey adulteration

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